If the syrups are thin, I reduce them and bottle them. I add spices to some of the orange syrup and simmer it until the spice flavor is pronounced enough to flavor tea. You can use the syrup instead of sugar in various quick breads, cakes, pies, cookies, puddings trifles, etc. I used to make candied ginger in very large batches in an electric roaster so ended up with a lot of syrup. I never had a problem using it up.
I used a mixture of the orange and ginger syrup on cooked carrots, sweet potatoes, parsnips, winter squash, etc. I roasted ducks bathed in orange syrup.
I used to have a cookbook that had dozens of recipes for maple syrup and i made those with my homemade syrups.
And there are several cookbooks for Karo Syrup both dark and light. Here's a page to get you started: https://cookpad.com/us/search/karo
